2 teaspoons Italian Seasoning, (˝ tsp. dried thyme, ˝ tsp. dried oregano, 1/8 tsp. crushed red pepp
----- 1/2 tsp dried fennel, 1/8 tsp ground black pepper)
2 tablespoons Ground Parmesan
1 ounce Greens
1 teaspoon PeachDish Salt, or Lawry's any favorite seasoned salt
1/2 cup Diced Tomato
Instructions
Fill a saucepot with about 6 cups water, stir in 1
teaspoon kosher salt, and place over high heat.
This is your pasta cooking water.
While you are waiting for the pasta water to
boil, prepare your mise en place- Discard any
tough mushroom stems, and roughly chop mushroom
caps and tender stems. Peel and dice onion.
Peel and mince garlic. Cut red peppers into
thin, 2-inch-long strips.
When the pasta water is boiling rapidly, add
pasta, stirring to prevent sticking. Cook until
pasta is tender but not mushy. Remove and reserve
1 cup pasta cooking water. Drain pasta in
colander, but do not rinse.
While pasta is cooking, place a large sauté pan
over high heat. Add 1 teaspoon olive oil. When
oil is shimmering add ground beef in small
pieces. Cook without stirring until browned on
bottom, 3-4 minutes. Turn pieces, and brown on
second side, 2-3 minutes.Add mushrooms and
onion, and cook, stirring occasionally, until
onion is translucent, 5-6 minutes. When the
pasta is finished cooking drain it in colander,
but do not rinse. Stir in red peppers, garlic,
spice blend (this will yield a slightly spicy
dish, use half or less if you prefer a milder
flavor), tomatoes with liquid and 1 cup
reserved pasta cooking water. Reduce heat to
low, and simmer 5 minutes, stirring
occasionally. Add pasta to sauce, and stir to
incorporate. Remove sauce from heat. Stir in
Parmesan and spicy greens. Taste and adjust
seasoning as desired with PeachDish Salt.
Serving
Suggestions
Divide pasta and sauce between 2 bowls. Enjoy!
Originally Submitted
5/1/2017
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